澳洲肉品手册 - 第七版 AusMeatInternational Red Meat Manual
目录
> 牛肉 > 切块规格索引 > 带骨牛肉 使用说明
带骨牛肉
ARMBONE SHIN (臂部腱子肉) 1685
BACK RIBS (背肋排) 1697
BRISKET (胸肉) 1643
BRISKET NAVEL PLATE (后胸肉) 2473
BRISKET POINT - STERNUM (前胸肉) 1674
BRISKET RIB PLATE (胸肋排) 1673
BUTT (臀腿肉) 1500
BUTT (臀腿肉) 1503
BUTT / SHANK - OFF (去腱臀腿肉) 1510
BUTT AND RUMP (臀腿肉和臀腰肉) 1502
BUTT SQUARE CUT (方切臀腿肉) 1520
CHUCK - SQUARE CUT (方切肩肉) 1617
CHUCK RIB MEAT (三角肩肉) 1696
CHUCK SHORT RIBS (胸肋排) 1631
FOREQUARTER (前四分体) 1063
HINDQUARTER (后四分体) 1010
NECK (颈肉) 1630
PISTOLA HINDQUARTER (枪型后四分体) 1020
PLATE RIBS (肋排) 1671
RIBS - PREPARED (脊排) 1601
RUMP AND LOIN (臀腰肉和腰肉) 1540
SHIN/SHANK - FOREQUARTER/HINDQUARTER (前腱子肉/后腱子肉) 1682 / 1683
SHORT LOIN (腰脊肉) 1552
SHORT RIBS (肋排) 1694
SIDE (半胴体) 1000
SPARE RIBS (排骨) 1695
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